Valli bhajji Randayi

Valli bhajji is a type of spinach which we get very easily in South India. Valli bhajji is referred to as Malabar Spinach or Chinese Spinach in English. Bhajji in Konkani means leafy vegetable and Randayi means curry. Here is my mom's  recipe for this delicious dish.

Recipe:

Ingredients:

Toor Dal - 1/2 cup 

Malabar Spinach/Chinese Spinach (Valli bhajji)- 2 bowls

Onion - 1

Water - 2 cups

Oil - 5 tsp

Coriander Seeds - 2 tsp

Cumin seeds - 0.5 tsp

Red Chillies - 8 

Grated Coconut - 1/2 cup

Tamarind - a small piece

Turmeric Powder - 0.5 tsp

Garlic bulb - 1

Preparation:

1. Wash toor dal and soak it in water for 20 mins.

2. Pressure cook the dal, malabar spinach and onion together with 2 cups of water for 2 whistles.

3. Heat oil in a pan, add coriander seeds, cumin seeds, tamarind, turmeric powder and red chillies and let it fry.

4. Next add the grated coconut once it is taken off the flame or on low flame.

5. Grind the above mix along with some water into a fine paste. 

6. In the boiled mix, add salt and the grinded paste and let it cook well until the bubbles start to appear.

7. For tadka, heat oil, add crushed garlic bulb and add it to the above mix. Again, make sure that it boils well.

Valli bhajji Randayi is ready to be served with rice.